National French Bread Day

A person wearing a striped shirt and a beret, holding a French baguette, with a charming French street in the background.. — National french bread day illustration

Get ready to say “Ooh la la!” because National French Bread Day is here to celebrate the delightful and oh-so-delicious French staple. This day is dedicated to honoring the crunchy exterior, soft interior, and heavenly aroma of French bread. So grab your beret, pour yourself a glass of wine, and let's dig into the history and mouthwatering goodness of French bread!

When is French Bread Day?

It's national french bread day on the 21st March.

A Brief History of French Bread

French bread, also known as 'baguette,' is a staple of French cuisine and has become a worldwide symbol of France. Its origins can be traced back to the early 19th century when bakers in France started experimenting with longer, thinner loaves that would bake faster than traditional round loaves.

By the mid-19th century, the baguette, meaning 'wand' or 'stick' in French, became the bread of choice for Parisians. Its shape and size were ideal for easy transportation and quick consumption. The baguette soared in popularity, and its reputation as a symbol of French culture and culinary mastery grew.

Today, French bread is enjoyed by people all over the globe, whether it's used as a base for sandwiches or dipped in soups and sauces. Its crusty exterior and soft, chewy interior make every bite a heavenly experience.

Celebrating National French Bread Day

On National French Bread Day, take the opportunity to savor the deliciousness of French bread. Head to your local bakery and pick up a fresh baguette or try your hand at making your own. Cut it into smaller pieces and serve it with a variety of dips, cheeses, and charcuterie for a delightful appetizer.

If you're feeling adventurous, venture beyond the traditional baguette and explore the wide array of French breads. From crusty country loaves to buttery brioche, there's a French bread for every taste bud.

Did You Know?

In France, it is customary to break off the end of the baguette before serving it. Legend has it that during World War I, soldiers would break off the ends to avoid sharing germs. This tradition continued even after the war, and now it's considered a polite way to serve and enjoy baguettes without feeling pressured to eat the entire loaf.

History behind the term 'French Bread'

1760s

The Rise of French Bread

During the 1760s in France, a type of bread emerged that would become known as 'French bread.' It was characterized by its long, thin shape and crispy crust. This style of bread quickly gained popularity in Paris and throughout the country.

1802

Legal Standardization

In 1802, the French government established a law that defined the specific characteristics of 'French bread.' This law declared that true French bread should be made using only four ingredients: flour, water, salt, and yeast. Additionally, the shape of the bread was legally mandated to be a long, thin loaf. This standardization ensured consistency in quality and taste.

1860s

The French Baguette Emerges

During the 1860s, bakers in Paris started to produce a variation of French bread that would revolutionize the world of baking – the baguette. The baguette is a thinner, longer version of the traditional French bread, measuring about two feet in length. It quickly became an iconic symbol of French culture and is now recognized worldwide as a quintessential French food.

1920s

The Modernization of Bread Production

In the 1920s, advancements in bread production technology led to increased efficiency and standardization. Bread-making machines, such as the continuous mixing machine, sped up the process of dough preparation, making it easier to mass produce French bread. This resulted in wider availability and affordability, further cementing French bread's popularity.

1993

Protection of the French Baguette

Recognizing the cultural significance of the baguette, the French government sought to protect its traditional production and quality. In 1993, the 'Décret Pain' (Bread Decree) was established, stating that only bread meeting specific criteria, including the use of traditional ingredients and artisanal baking methods, could legally be called a 'baguette de tradition française.' This regulation aimed to preserve the authenticity of the iconic French bread.